Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)

Abstract

An increase in inulin and plant-protein based nutraceutical demand ultimately puts pressure on available resources. Therefore, there is a need to prospect for supplementary feedstocks and sustainable ways to exploit them. The aim of this study was to explore the technical feasibility of sequential extraction of inulin and protein from Jerusalem artichoke tubers and understand the interrelationships between processes and product functional properties. The response surface methodology was used to determine the optimal parameters for sequential extraction. Protein functional properties analysis was done to identify the effects of the extraction process. The extraction approach adopted in this study was preceded by mechanical pressing of the tuber to yield a protein-rich juice. However, only 40.8% of the protein was recovered from the juice, therefore a subsequent solvent extraction step followed to extract the residual protein and inulin retained in the solids. Selective extraction was achieved when protein was solubilised in the first step of solvent extraction. The overall protein and inulin yields from pressing and both sequential extraction steps were 71.88 and 67.6%, respectively. The inulin yields were substantially higher than the maximum overall yields when inulin extraction, from the pressed tuber, was performed first thus improving yields from 57.3 to 67.6%. Consequently, mechanical pressing improved the overall protein yield. Sequential extraction resulted in an inulin extract with minimal protein contamination compared to the conventional method. Therefore, sequential extraction was efficient in yielding extracts with reduced impurities and good functional properties.

Application of definitive screening design to optimization of the protein extraction and functional properties of proteins in Auricularia auricula

“…2 However, because of the increased demand for nutrition, there is pressure on the available resources of protein, and it is necessary to find ways to supplement raw materials and make sustainable use of these raw materials. 3 Edible mushrooms can be sourced as either wild or cultivated mushrooms and they are consumed widely around the world for their abundance. 4 Because edible mushrooms have a complete amino acid profile and grow faster than other animals and plants, it is more feasible to obtain high-quality protein from edible mushrooms.…”

Development of a Robust Bacillus amyloliquefaciens Cell Factory for Efficient Poly(γ-glutamic acid) Production from Jerusalem Artichoke

“…It consists of linear chains of β-2,1-linked d -fructose molecules, terminated by a glucose residue. With the increasing the carbohydrates consumption of industrial designed microbes through synthetic biology, development of inulin, a sustainable resource, is becoming a major alternative, as they are widely abundant and relatively inexpensive. , As the main source of fructose-based raw materials, inulin from Jerusalem artichoke is widely distributed and easily extracted, which has become a suitable raw material for biorefinery . So far, most research has been focused on biofuels or chemicals produced from inulin-enriched hydrolysate and optimization of inulinase production by microorganisms .…”

“…1,2 As the main source of fructose-based raw materials, inulin from Jerusalem artichoke is widely distributed and easily extracted, which has become a suitable raw material for biorefinery. 3 So far, most research has been focused on biofuels or chemicals produced from inulin-enriched hydrolysate and optimization of inulinase production by microorganisms. 1 However, there is a need to focus research on designing and developing the tools to build a sustainable microbial chassis for high-value products based on efficient utilization of inulin.…”

Fusion and secretory expression of an exo‐inulinase and a d‐allulose 3‐epimerase to produce d‐allulose syrup from inulin

“…5,6 As the main carbohydrate in JA tubers, inulin accounts for 80% w/w of the dry mass of tubers. [7][8][9] Inulin is an important raw material for the development of probiotics that are widely used in food products, such as yogurt, powdered milk, and some beverages. [10][11][12] D-Allulose is a functional monosaccharide with zero calories, which is rarely found in nature.…”

“…Inulin is composed of β ‐ d ‐fructosyl subgroups linked together by (2 → 1) glycosidic bonds and ending with a (1↔2) bonded α ‐ d ‐glucosyl group 5, 6 . As the main carbohydrate in JA tubers, inulin accounts for 80% w/w of the dry mass of tubers 7–9 . Inulin is an important raw material for the development of probiotics that are widely used in food products, such as yogurt, powdered milk, and some beverages 10–12 .…”